Fluffy Gluten Free Pancakes
These gluten free pancakes are golden, fluffy, and comforting—perfect for breakfast lovers who want all the classic flavor and texture, without the gluten. Mix-and-match with your favorite gluten free flour blend and add-ins for a family-friendly stack every time!
Equipment
- mixing bowls
- whisk
- measuring cups and spoons
- nonstick skillet or griddle
- spatula
Ingredients
- 180 g gluten free pancake mix (your favorite blend)
- 225 ml milk or dairy-free milk
- 2 large eggs
- 2 tbsp oil or melted butter
- 2 tbsp sugar
- 1 tsp baking powder (if not in mix)
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
- as desired blueberries, chocolate chips, or nuts (optional add-ins)
- as needed oil or butter, for the pan
Instructions
- In a bowl, whisk together the gluten free pancake mix, sugar, baking powder, and salt.
- In another bowl, beat eggs with milk, oil (or melted butter), and vanilla if using.
- Pour wet ingredients into dry and gently stir until just combined (a few lumps are okay). Let the batter rest 5 minutes.
- Gently fold in blueberries, chocolate chips, or nuts if desired.
- Heat a lightly oiled or buttered skillet over medium heat until hot. Pour 1/4 cup batter for each pancake.
- Cook until bubbles form and edges look set (about 2–3 minutes). Flip and cook 1–2 minutes until golden and cooked through.
- Serve warm with maple syrup, yogurt, fruit, or your favorite toppings.
Notes
For vegan pancakes, use flax eggs and plant-based milk. For nut-free, stick to oat or rice flour blends. Rest batter 5 minutes for best results. Add blueberries or chocolate chips for extra flavor. Store leftovers in the fridge or freezer for a quick breakfast.